WHOLE WHEAT FETTUCCINE WITH SPRING VEGETABLES

Whole Wheat Fettuccine with Spring Vegetables image

Treat yourself to this cheesy pasta dish that's cooked with vegetables - perfect for an Italian dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 9

Ingredients

1 package (12 oz) whole wheat fettuccine
2 cups cut-up fresh asparagus
1 tablespoon butter or margarine
1 medium zucchini, cut into julienne strips (2 cups)
1 box (9 oz) frozen baby sweet peas
1 medium tomato, chopped (3/4 cup)
1/4 cup chopped fresh or 2 tablespoons dried basil leaves
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.

Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 5 g, TransFat 0 g

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